Kick off your holiday season with these festive Mini Chocolate Peppermint Baked Donuts, they are sure to be a hit with your family and friends!
You guys seriously were the heck did November go? I am feeling all the holiday feels with the start of December and so I wanted to share these Mini Chocolate Peppermint Baked Donuts ASAP so you could jump on the holiday train too! I’m sharing these tasty little donuts as part of #ChristmasSweetsWeek so make sure to check bekow the recipe card for more delicious festive recipes to enjoy all season.
Look how stinking cute these mini donuts are, they fit perfectly in the palm of my cute little 8 year olds hand. Whether you bake them for yourself, your family or to share with friends, I hope you’ll enjoy them as much as we do, happy baking!
Mini Chocolate Peppermint Baked Donuts
For the Donuts:
- 1/2 c all purpose flour
- 2 Tbs sugar
- 2 Tbs brown sugar lightly packed
- 2 Tbs cocoa powder
- 1/4 tsp baking soda
- 1 large egg white beaten
- 1/4 c milk
- 2 1/2 Tbs Greek yogurt
- 1 Tbs coconut oil
- 1 tsp peppermint extract
For the Ganache Frosting:
- 1/4 c dark chocolate chips I like Ghirardelli 60% cacao
- 1 Tbs heavy cream
- 2 Tbs crushed peppermint candies
Preheat your oven to 375º F and prepare a 12donut mini muffin pan with cooking spray.
In a medium sixed mixing bowl whisk together the flour, sugars, cocoa and baking soda.
In a small mixing bowl whisk together the egg white, milk, Greek yogurt, coconut oil and peppermint extract.
Stir the wet ingredients into the dry and mix until it just comes together.
Using a 1 Tbs cookie scoop or measuring spoon fill each well of the donut pan and tap gently to level the batter.
Bake for 6-7 minutes until the donut is springy to the touch, remove the pan carefully from the oven and let cool 5 minutes.
While the donuts cool, add the chocolate chips to a small microwave safe bowl and melt for 30 seconds, add the heavy cream and melt for an additional 30 seconds, stir unti smooth.
Dip the donuts into the ganache frosting to coat the top and sprinkle with crushed peppermint candies (if you arent serving them all its best to wait to add the candy topping until just before eating.
Store any remaining donuts in am airtight container in the refrigerator for up to 3 days.
Welcome to #ChristmasSweetsWeek 2019! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 25 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!
Enjoy these #ChristmasSweetsWeek recipes from our bloggers:
Christmas Pastries and Desserts:
Angel Sugar Crisps from Jolene’s Recipe Journal
Chocolate Cherry Loaf from Seduction In The Kitchen
Eggnog Kringle from The Kitchen Prep
Grinch Pancakes from Katie’s Cucina
Hot Chocolate Cookie Cups from Sweet Beginnings
Peppermint Chunk Cookies from A Day in the Life on the Farm
Snowman Cupcakes from Hezzi-D’s Books and Cooks
Toy Solider Frosted Brownies from Big Bear’s Wife
Vegan Gingerbread Layer Cake from The Baking Fairy
Bourbon Balls from A Kitchen Hoor’s Adventures
Chocolate Peppermint Truffles from Family Around the Table
Christmas Crack (Saltine Toffee) from Palatable Pastime
Gingerbread Fudge from Love and Confections
Hot Chocolate Fudge from Triple Chocolate Kitchen
(Keto) Kit Kat Bars from Our Good Life
Peppermint Holiday Bark from The Freshman Cook
Slow Cooker Chocolate Peanut Candy from Cheese Curd In Paradise
Spiced Pecans with a Rum Glaze from Karen’s Kitchen Stories